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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-21-2012, 02:27 PM | #1 |
Found some matches.
Join Date: 06-11-12
Location: IN
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Lose bark on pork when foiled
I just took a pork butt off the smoker (WSM) which I had wrapped at 165F when it had nice color and bark. I put a marinade at the bottom of the foil (not on top of the meat) and put the wrapped butt back on the smoker which was staying between 135-150 degrees internally.
When I took the butt off once it reached 190F I noticed the bark was pretty much gone along w/ its nice texture. I know to expect some loss of bark but I haven't lost essentially all of it before. The meat is still wrapped in foil and is sitting in a cooler right now. But I wanted to get your opinions on this.... Do you foil? If so how do you prevent bark loss? Thanks. |
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07-21-2012, 02:51 PM | #2 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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i don't foil and don't lose bark.
i tried to foil ribs once and they became fall of the bone with no bark, so i told myself, never again.
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Out. Again. |
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07-21-2012, 02:51 PM | #3 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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I never ever wrap a butt. Take it off when probe tender then double wrap an cooler
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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07-21-2012, 02:56 PM | #4 |
Knows what a fatty is.
Join Date: 07-08-12
Location: Oceanside
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The bark didn't go anywhere, it's just soft from the foiling. For the last 30 min or so, unfoil and put back on.
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07-21-2012, 03:04 PM | #5 |
Full Fledged Farker
Join Date: 07-12-12
Location: Baton Rouge, LA
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I didn't foil this butt. Only reason to foil a butt imo is to get it thru the stall faster. Otherwise there is plenty of fat to keep it moist.
Sent from my SAMSUNG-SGH-I777 using Tapatalk
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22.5 Weber Kettle - 18.5 WSM - Maverick ET-732 |
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07-21-2012, 03:05 PM | #6 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Foil happens!
I keep the foil in the pantry next to the empty spritz bottle and injector.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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Thanks from:---> |
07-21-2012, 03:09 PM | #7 |
Found some matches.
Join Date: 06-11-12
Location: IN
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Everything I've read has said to foil from 160 and take off heat at 190 and out it in a cooler
I'm wondering if spritzing every few hours and controlling the heat is enough to preserve coloring and foil isn't needed. |
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07-21-2012, 03:20 PM | #8 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Interesting new topic here.
Looking forward to how it turns out. Question---do you want a hard, crusty, carmalized bark?? TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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07-21-2012, 03:25 PM | #9 |
Found some matches.
Join Date: 06-11-12
Location: IN
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I personally like a nice carmelized bark and to have a texture difference from the rest of tr meat
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07-21-2012, 03:46 PM | #10 | |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Quote:
I have a pretty good idea of where you've been reading, but won't comment on which site it is.
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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07-21-2012, 03:48 PM | #11 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Yup ^^^^
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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07-21-2012, 03:50 PM | #12 |
Full Fledged Farker
Join Date: 04-01-12
Location: Marietta, GA
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I think you did not help by adding liquid to the foil. Plenty of good stuff in the meat, adding more liquid just further diluted the bark, which already takes a hit with the foiling. Doesn't really matter that you put it in the bottom. As soon as it steams up, it's everywhere.
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LBGE Weber 26" Jumbo Joe Smokey Joe Silver RecTec |
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07-21-2012, 03:52 PM | #13 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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I do not foil, in my opinion when you foil you are essentially steaming the meat or ribs and you lose all the great bark and crust and cooler and flavor. I foil fish with lemons, limes and oranges to steam it. Other than that foil in my house is used as a dish cover and to as protective layer in pans
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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07-21-2012, 04:35 PM | #14 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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No foil & no fat cap. Plenty of bark.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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07-21-2012, 04:51 PM | #15 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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I'm with Pappy on the fat cap. I get rid of that sucker because I want more bark. I pretty much go HnF on all my cooks these days and find that the bark can get over done if I'm not careful, so I wrap but I wait until the bark is just right and then I wrap with butcher paper for the finish and coolering. Bark is a wonderful thaing!
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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Thanks from:---> |
Tags |
bark, butt, foil, pork |
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